I have been experimenting a lot the last few days to make most dishes healthy and tasty. Sneha, my daughter will be going to UNC, Chapel Hill on August 15th, so all these dishes and new entries in the blog.
Bombai bonda as it is called in Banagalore( no idea why) is a delicious fried snack. I rarely make this. However, I wanted to experiment this and the outcome was just amazing. No one even knew it wasn’t fried until I told them.
The recipe remains the same, no change there. However, instead of frying the bonda, you place each one of them in the Gundapongalu tray.
Ingredients for the Aloo Filling:
- 2 Potatoes boiled, peeled, and grated (or finely chopped)
- 1 Onion finely chopped (optional)
- 2-3 green chillies finely chopped
- Cilantro – 2-3 sprigs finely chopped
- Ginger – finely grated to taste
- salt to taste
Ingredients for the batter
- 1/2 cup Besan
- 1 tsp red chilli powder
- 1/2 tsp haldi
- Hing to taste
- 1/2 tsp baking soda (optional)
- In a pan heat oil, add mustard seeds, cumin seeds, green chillies and ginger.
- Fry for a minute or two. Now add onions and fry until they are translucent. ( this is optional)
- Next, add the grated potatoes and salt. Mix them.
- Add cilantro.
- When it is cool to handle, make small balls.
- Mix all the ingredients for the batter adding enough water. The batter has to be thick as shown below so it can coat the filling.
- Now, place the Gundapongalu griddle on the gas stove. Add little bit oil in each of the holes. When the oil is hot, dip the potato balls into the batter and place them in the griddle.
- Flip them when they are done on one side, and add little oil so the other side also gets cooked.
- Serve with any chutney. I served as is since they were spicy because of the green chillies.
- Enjoy the healthy and Bombai Bonda with a Twist. 🙂
P.S: I have also tried making Ambode and Felafel( Madhwa Style) in this very same skillet and it turned out great. I will blog about those some time soon.